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Saturday, 19 May 2012

Veal stuffed Eggplants

Eggplants are in season. Yay!
Eggplant is not one of my favorite vegetables. Its tolerable but it's not often I'm sitting here thinking 'Oh I could really go some eggplant'
It's actually a really versatile vegetable. It can be made into dip, added to stir fry, stuffed or cut thinly, filled with cheese and rolled.
I tweaked this recipe a bit because the mince mixture seemed dry and lacking to me. This recipe can easily be made vegetarian by replacing mince with rice, lentils or additional vegetables.

Method:1. Pre heat oven to 180°C. Use a teaspoon to scoop out the flesh of the eggplants to form 4 'boats', leaving a 1cm thick border. Place eggplant boats on a baking tray, brush with 1 tbl spoon oil. Bake for 15-20 minutes until eggplants are tender. Finely chop the eggplant flesh and set aside.

3. Remove pan from the heat. Season with salt and pepper. Stir through parsley.

4. Fill each eggplant half with mince mixture. Pour passata into an oven proof dish. Place eggplant on top. Sprinkle breadcrumbs and cheese over the top of the eggplant. Bake for 25 minutes or until golden.

Who is The Busy Kitchen Mum?

Hello! I am the Busy Kitchen Mum. I'm a full time working mum who likes to think she is like June Cleaver but probably more like Marge Simpson. Life is chaotic and messy but somewhere hiding in the middle is a little blonde boy, who tests my patience, destroys my house and more importantly steals my heart.